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Veal Cutlets, Don Fulano

Remove the sinews from a one-and-a-half-pound piece of lean, raw veal, finely chop it with an ounce of raw beef marrow, then place in a bowl and gradually add half gill cream, sharply stirring while adding. Season with half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Dilute a saltspoon of saffron in saltspoon water, strain and add to the meat with an ounce grated cooked ham, mix until well amalgamated. Roll out the veal on a table to six even cutlet-shaped forms, lightly dip in melted butter, then roll in freshly prepared bread crumbs. Heat two tablespoons of oil or melted butter in a sautoir, place the cutlets in the pan one beside another and gently fry for six minutes on each side, arrange them on a large dish and keep hot. Cut two fresh tomatoes into three even slices each, season with three saltspoons salt, three saltspoon sugar and two saltspoons pepper, lightly roll in flour, fry them in a tablespoon of butter for two minutes on each side. Take them up and arrange them on top of each cutlet, pour a Madeira sauce over them and serve.